Chicken and Dumpling Casserole

31980
Chicken and Dumpling Casserole

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The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 2

    chicken breasts, cooked and shredded, I use a store bought rotisserie chicken

  • 2

    cups chicken broth

  • ½

    stick of butter

  • 2

    cups Bisquick

  • 2

    cups whole milk

  • 1

    can cream of chicken soup, the herbed cream of chicken soup, if you can find it

  • 3

    teaspoons of chicken granules (I use Wylers)

  • ½

    teaspoon dried sage

  • 1

    teaspoon black pepper

  • ½

    teaspoon of salt or more to taste

Directions

Preheat oven to 350 degrees. Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir. Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir. Bake casserole for 30-40 minutes, or until the top is golden brown NOTE There have been at least 2 people that have made this and said it was too salty. You may either want to cut back on the salt or not use salt altogether.


Nutrition